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Product information "Mother of Vinegar (natural bacteria), 125 ml"
125 ml for preparing vinegar (5 - 30 l vinegar).
Starter culture for producing vinegar in Your household. Initial product is wine (for wine vinegar), fermented apple must (for cider vinegar) or fermented fruit wine for fruit vinegar (e.g. raspberry vinegar). The vineagr bacteria which enter into the wine convert the alcohol acetic acid. Special cultures are available!
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Our comment on "Mother of Vinegar (natural bacteria), 125 ml"
MÖGLICHE FEHLERQUELLEN: Wein hat zuviel Schwefel – Schwefel tötet die Essig-Bakterien; Temperatur; zuwenig Oberfläche, daher zuwenig Sauerstoffzufuhr; zu schnelles Zugiessen von Wein - die Bakterien erleben einen Alkoholschock; Essig-Mutter, die Zellulose gebildet hat, schwimmt an der Oberfläche und bildet Schimmel; fertiger Essig hat noch immer den „Nagellackentferner“-Geruch (dieser Essig darf nicht eingenommen werden, da gesundheitsschädlich und kulinarisch abzulehnen)
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
